Frozen Mango Cream Pie

First, soak the cashews: In a bowl, pour boiling water over cashews and let soak for atleast 2 hours until softened.

Make the crust: combine flours, sugar, and salt in a bowl. Scatter shortening cubes over the dry ingredients. Mix using a pastry cutter until most of the fat is the size of a pea.

Drizzle in water by the tablespoon, mixing with the cutter as you go. Add enough water and mix until no dry patches remain and the dough clumps into small balls. Thr dough should hold together; it should look tough but not elastic.

Gather dough into a ball. Press into a flat disc and wrap tightly in plastic. Refrigerate for atleast 30 minutes and up to 2 days before rolling (The dough keeps in the freezer for 6 months; just thaw completely before rolling).

Preheat the oven to 425 degrees fahrenheit and position the rack on the lower third of the oven.

Roll out the crust: Place the disc on a lightly-floured surface or between 2 sheets of parchment or wax paper. With a rolling pin, start from the center and move outward in all directions to make a 14-inch round. Transfer to a 10-inch glass pie dish. Trim the overhanging dough to 3/4 inch all around. Tuck any excess pastry under the edges with your fingers or a fork. Prick the bottom and sides all over with a fork. Chill in the refrigerator for 15 minutes.

Place pie dish on a baking sheet. Bake for 10 to 12 minutes or until golden brown.

Prepare the filling: Drain soaked cashews and rinse. Place in a blender with sugar and enough apple juice to barely cover. Blend on high for several minutes until very smooth. With the blender running, drizzle in oil and blend until emulsified. Freeze for 30 minutes to slightly firm up.

Spread a bit of the cashew cream on the bottom of the cooled crust. Cover with a layer of sliced mangoes. Spread more cream on top, smoothening the surface with a spatula. Freeze for a couple of hours until firm. Garnish with more mangoes. To serve, thaw the pie for 10 to 15 minutes at room temperature prior to slicing.